October 11, 2023 - 11:21pm
What is the best method.for crushing caraway seeds?
Hello, friends.
The rye bread formula I am using calls for crushed caraway seeds in the dough. I tried my mini food processor first, the caraway came out no worse for the ride. I then resorted to the old school morter and pestal. The results were better but still left a lot to be desired. I do not own a grain mill, and don't plan on getting one. Coffee grinder is an idea. But I worry about mixing spice flavors. Another idea is a little pocket grinder sold to grind marajana buds. I don't own one of those either. What say you, friends? Thanks for any guidance.
Best,
Will F.
P.S. happy belated Canadian Thanksgiving!
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I think after toasting it is much easier to grind, at least with a pestle and mortar. Otherwise yeah, I was also impressed how hard these tiny little seeds are, very different from similar-looking cumin.
Toasting, I have heard tell of this. Yet, it did not accur to me that it would not only bring out the flavor but also facilitate grinding. Thank you, Ilya.
Many thanks,
Will F.
uly
Did you try, did it help? I am just curious that it's not just my anecdotal experience :)
Next bake. I will share my experience.
I have ground Brotgewürz in a blade-type coffee grinder and it worked well. The mix was 10:6:6:2 caraway/fennel/anise/coriander toasted in a skillet before grinding.
Grinding a small amount of white rice helps to remove most of the remnant spices.
I used to use a small hand-cranked spice grinder until it broke. These days I use coffee grinder.
Hello, have you considered the crushed form of caraway? McCormick sells it and I find it convenient.
That's a good idea. I may check Amazon.
Seeds last almost forever, while crushed spices often lose much of their flavor by the time the jar is sold.
I have ordered ground caraway from Penzey's Spices. It is of high quality and much fresher and more flavorful than grocery store.
My husband was getting annoyed when seeds got caught in his dentures so that’s why I switched.
Of course we know seeds live longer, but must we grind our own coffee beans, use a zester for fresh nutmeg,etc.
We take short cuts sometimes and the results are convenient and still taste very good. Just sayin’
I found this spice grinder at my job in NY. After a quick repair the grinding plate is no longer adjustable. Not until Suave posted did I even think about it. All the while, it was sitting on the counter. Worked a charm.
Thanks to all for your help.
Unrelated.
Good bake day today. Only one of four sourdough Semolina baguettes to sell, and one of four sourdough NY deli rye left.
Nice looking loaves, Will. I especially like those boules - perfectly proportioned. Are they the NY deli rye? Recipe previously posted, I presume?
Lance
The formula for these NY deli rye bread's is from Inside the Jewish Bakery. Since that volume is still copywrited I hasetate to post the formula. Especially, since I interact with Mr. Ginsberg online from time to time & have been for more than a while. Thanks, they did turn out well, more importantly, the formula produces a very manageable dough. That is an important consideration, when baking multiple loaves. The previous NY onion rye formula I used produced a very nice bread. However, the extra work involved make it a non starter for my budding home baking enterprise. That formula can be found right here. It was one of our community bakes!
Those are beautiful loaves. Congratulations.
I use an inexpensive coffee grinder (dedicated to that purpose) to grind seed spices. Use mortal and pestle if only a small amount.
However, for now the hand crank will serfise. Thanks for taking the time to respond & complement my baking.
Kind regards,
Will F.